Stuff the scallion into the cavity of the chicken.
In a large zip lock bag, marinate the chicken with all the ingredients in the chiller for 2 hours. (For best results allow to marinate overnight)
Remove chicken from the chiller 1 hour before roasting and bring it to room temperature.
Mount the chicken onto the Poultry Roaster with the scallions still inside the cavity.
Lightly brush oil on the chicken and pour balance marinade into the bowl of the Poultry Roaster.
At the barbecue:
Preheat grill to 200°C for 15 minutes with the lid down.
Set the poultry roaster on the cooking grate, close the lid and roast the chicken over indirect heat for 40-60 mins until the core temperature reached 75°C.
Remove the chicken from the grill and allow it to rest 3 for 10 minutes before carving and serve warm.
